Eggy Tempura Crumbs and Cabbage Stir-fry Rice Bowl Recipe

Name: Eggy Tempura Crumbs and Cabbage Stir-fry Rice Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 servings Hot cooked rice; 100 grams Silken tofu; 5 leaves Cabbage; 40 grams Tempura crumbs; 2 Egg; 1/2 tbsp Sesame oil; 1 Nori seaweed flakes; 150 ml Water; 1/2 tsp Dashi stock granules; 2 tbsp Soy sauce; 1 tbsp Hon-mirin; 1 tbsp Sugar

Servings: persons

2 servings Hot cooked rice
100 grams Silken tofu
5 leaves Cabbage
40 grams Tempura crumbs
2 Egg
1/2 tbsp Sesame oil
1 Nori seaweed flakes
150 ml Water
1/2 tsp Dashi stock granules
2 tbsp Soy sauce
1 tbsp Hon-mirin
1 tbsp Sugar

1
Dice the tofu into 1 cm cubes.
2
Slice the cabbage roughly.
3
Combine the sauce ingredients.
4
Heat sesame oil in a frying pan or sauce pan over medium heat.
5
Add the cabbage and fry.
6
After it has wilted, pour in the sauce ingredients.
7
Once it's boiled, add the tofu and tempura crumbs.
8
Simmer for about 5 minutes.
9
Taste first and pour in the beaten egg.
10
Cover and cook until the egg is soft cooked.
11
Turn the heat off.
12
Transfer onto the rice in a bowl and sprinkle on nori flakes if you like.
13
Serve.

287

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 servings Hot cooked rice, 100 grams Silken tofu, 5 leaves Cabbage, 40 grams Tempura crumbs, and more.

Yes, Eggy Tempura Crumbs and Cabbage Stir-fry Rice Bowl falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggy Tempura Crumbs and Cabbage Stir-fry Rice Bowl

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